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Auguste Escoffier was acknowledged during his lifetime as the greatest chef in the world. His clientele included Edward VII and Kaiser Wilhelm II. This title traces his career from his humble origins on the French Riviera to Paris, London and New York. Dishes are included, from eggs to lobster
Author Biography
KENNETH JAMES is a former Director of Scientific Defence at the Ministry of Defence. HE has a long-standing interest in cooking and its history.
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